Hi, I have just joined this forum and am hoping you can help me.
I am the QA Manager at a wholesale cake company. To date we have not done any formal sensory analysis on our products. We make over 100 products, some size is the only variable. Our range is fairly stable however recently several new products have been included. Can anyone tell me what the minimum requirement for sensory analysis is to attain SQF 3. I am hoping to start with a basic program and improve over time.
Any help will be very much appreciated.